Baby Routh's Rosemary Muffins with Goat Cheese
Rosemary, golden rasins, and a creamy goat cheese center make these muffins taste so special. Serve them with wild game, lamb, or pork dishes or with a festive luncheon salad.
Yield
12 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
milk
|
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
golden raisins
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
rosemary leaves
chopped fresh |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter, unsalted
|
|
| 1 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 8 | tablespoons |
goat (chevre) cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
milk
|
|
| 118 | ml |
sugar
|
|
| 177 | ml |
golden raisins
|
|
| 1E+1 | ml |
baking powder
|
|
| 15 | ml |
rosemary leaves
chopped fresh |
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter, unsalted
|
|
| 1 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 1.2E+2 | ml |
goat (chevre) cheese
|
*
|
Directions
Simmer milk, raisins, and rosemary in a small saucepan for 2 minutes. Remove from heat, add butter and stir until melted. Let cool.
Mix dry ingredients in a large bowl. Beat egg into cooked milk mixture. Add to dry ingredients and mix lightly just until dry ingredients are moistened.
Spoon ⅓ of the batter into 12 greased muffin cups. Place 2 teaspoons of goat cheee in center of batter in each cup. Cover cheese with remaining batter, dividing among each of the muffins.
Bake approximately 20 minutes in a preheated 350℉ (180℃) F oven, or until brown and springy in the center.
Serve muffins hot or cool.
If desired, a ¾ inch cube of cream cheese may be substituted for goat cheese. Without cheese, muffins are still delicious!
